Crab Imperial

The Kellogg’s Cookbook, p. 112

1 tablespoon mayonnaise or salad dressing

½ cup corn flake crumbs

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1 egg

 1/3 cup mayonnaise or salad dressing

1 teaspoon prepared mustard

½ teaspoon salt

1/8 teaspoon white pepper

3 cups cut-up, cooked crab, tendons removed

¼ cup finely chopped green pepper

2 tablespoons chopped pimiento

Happily, this recipe is more payoff than prep work.

Combine the 1 tablespoon mayonnaise with the corn flake crumbs. Set aside for topping.

In medium-size mixing bowl, beat egg slightly. Stir in remaining ingredients. 

I forgot the mustard. Oops.

Portion mixture evenly into 6 greased individual shells or casseroles. Top with crumbs mixture.

Screw that! We just dumped the whole thing in an 8" square dish and it came out just diddly dandy, thank you very much!

Bake in oven a 350 F, about 20 minutes or until thoroughly heated. 

Served up - decadently - with Andrea's delicious cranberry couscous and her WONDERFUL rubbed pork tenderloin. An amazing meal!

My Rating: 4/5 "It's hard to feel really "imperial" when you're eating something that's made with mayonnaise and corn flakes. But this is really quite tasty if you're in the mood for seafood with a little kick to it."